R
Great Starters
continued
MOROCCAN BROAD BEAN DIP
Makes approx cups
500g broad beans, fresh or frozen
1 clove garlic, peeled
¼ cup mint leaves
¼ cup lemon juice
2 tablespoons cold water
1 teaspoon ground cumin
½ teaspoon sea salt
1 small red chilli, finely chopped, seeds removed
¼ cup light olive oil
Turkish bread to serve
Place broad beans into a large saucepan of boiling
water. Lower heat and simmer until tender, about
5 to 10 minutes. Drain well and refresh under cold
running water.
Peel broad beans to remove the tough outer skins.
Place peeled broad beans, garlic, mint leaves, lemon
juice, cold water cumin, salt, chilli and olive oil into
blender jug. Select Medium speed, blend until beans
are finely chopped, about 1 minute, scraping down
the sides of blender if necessary.
Spoon into a serving bowl and serve with fresh or
toasted Turkish bread.
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CREAMY wHITE BEAN PUREE
Serves 4
250g dried white beans, soaked overnight in cold water
3 cloves Garlic, peeled
4 cups/1 litre Vegetable stock
2 sprigs fresh rosemary
4 sprigs fresh thyme
Extra 1 cup vegetable stock
Sea salt and freshly ground pepper
Rinse soaked beans well and place into a saucepan
with the garlic, vegetable stock and herbs.
Bring to the boil, lower heat and simmer covered
with a lid for 1¼ to 1½ hours or until beans are very
soft and tender. Most of the stock should have been
absorbed. If bean mixture becomes too dry add a little
extra water to pan. Remove from heat and allow to
cool.
Remove herb sprigs and discard. Stir in extra 1 cup
of vegetable stock.
Transfer beans and liquid in batches into blender jug.
Select Medium speed, blend until smooth.
Return pureed beans to saucepan to heat through.
Season to taste with salt and pepper.
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NOTE
This bean puree is delicious when served with roast
beef or lamb or try it spread on toasted Sourdough
bread.
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